Salmon With Tomato Braised Chickpeas And Herbed Yogurt
|Whole milk greek yogurt||1 Cup (16 tbs) (Plain Variety)|
|Coarsely chopped cilantro||2 Tablespoon|
|Coarsely chopped mint||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), thinly sliced|
|Canned chickpeas||30 Ounce, drained and rinsed (2 Cans, 15 Ounce Each)|
|Canned whole tomatoes||14 Ounce, coarsely chopped and juices reserved (1 Can)|
|Canned salmon||24 Ounce (4 Skin On Fillets, 6 Ounce Each)|
1. In a small bowl, mix the yogurt with the cilantro, mint and lemon juice and season with salt and pepper. Cover the herbed yogurt and refrigerate.
2. In a large skillet, heat 3 tablespoons of the olive oil. Add the sage leaves and sliced garlic and cook over moderate heat until the garlic just begins to turn lightly golden, about 2 minutes. Add the chick peas and the chopped tomatoes and their juices and season with salt and pepper. Simmer the chickpeas and tomatoes over moderately low heat until the sauce thickens, about 12 minutes.
3. Meanwhile, heat a large nonstick skillet until very hot. Rub the salmon with the remaining 1 tablespoon of olive oil and season with salt and pepper. Add the salmon to the skillet, skin side down, and cook over moderately high heat until the skin is very crisp, about 4 minutes. Turn the fillets and cook until light pink throughout, about 3 minutes longer.
4. Spoon the tomato-braised chickpeas onto plates and top with the salmon, skin side up. Garnish with a dollop of the herbed yogurt and serve immediately, passing the remaining yogurt at the table.